Serves 2

Prep time 10 minutes


160g local, sustainable fish fillet (I used mackerel)
6 orange segments, roughly chopped
6 pink grapefruit segments, roughly chopped
1 tbsp spring onions, finely sliced
2 tsp chopped dill
2 tbsp olive oil
1 small breakfast radish, halved and thinly sliced
2 tsp honey mustard dressing
Juice of 2 limes
Salt to taste

Chef’s tip:
To segment citrus: take a slice off the top and bottom of citrus fruits to expose flesh. Using a serrated knife, slice the skin and pith away from the flesh. Cut between the membranes to segment the fruit, retaining any juices.


Cut fish into thin slices, season, add lime juice and olive oil.

Mix in the rest of the ingredients, including the reserved citrus juice.

Serve in a bowl and drizzle with good quality extra virgin olive oil.